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Lemony Orzo Pasta Salad

  • Author: Morgan
  • Prep Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8 1x


  • 16 ounces orzo pasta, cooked just shy of al dente
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 1 medium cucumber, sliced into wedges
  • 1 1/2 cups kalamata olives, sliced
  • 6 ounces feta cheese, cubed
  • 1 pint cherry tomatoes, halved
  • 3/4 cup finely diced red onion

For the Lemon Herb Vinaigrette

  • 1 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • Kosher salt and black pepper, to taste


  1. Prepare the Lemon Herb Vinaigrette by combining all of the dressing ingredients in a small bowl and whisking until well-combined. Taste and adjust seasonings as desired. Set aside.
  2. In a large bowl, add the orzo, chickpeas, cucumber, kalamata olives, cherry tomatoes, feta cheese, and red onion. Drizzle with the vinaigrette and toss to combine. Add more vinaigrette as needed.
  3. Cover and refrigerate until ready to serve, at least one hour. Garnish with lemon wedges and fresh herbs, if desired